1 00:00:00,080 --> 00:00:02,960 Speaker 1: Welcome to River Cafe table for a production of I 2 00:00:03,080 --> 00:00:11,039 Speaker 1: Heart Radio and Adam I Studios. Everybody is interested in process. 3 00:00:12,160 --> 00:00:15,440 Speaker 1: How do actors memorize their lines, how does a car 4 00:00:15,520 --> 00:00:18,439 Speaker 1: get designed? And how does an aeroplane stay up in 5 00:00:18,480 --> 00:00:22,840 Speaker 1: the sky. In my case, the question I'm most often 6 00:00:22,880 --> 00:00:27,520 Speaker 1: asked is how does a restaurant work. How does the 7 00:00:27,560 --> 00:00:31,120 Speaker 1: mozzarella come out the same time as ravioli? How do 8 00:00:31,200 --> 00:00:33,600 Speaker 1: you know how many portions of sea bass to order? 9 00:00:34,400 --> 00:00:36,600 Speaker 1: What do you do when a chef calls in sick? 10 00:00:40,840 --> 00:00:44,519 Speaker 1: The answers to this questions are simple. It's people, and 11 00:00:44,560 --> 00:00:47,320 Speaker 1: two of the most important people for me at the 12 00:00:47,400 --> 00:00:51,519 Speaker 1: River Cafe are Sean Manoan and Joseph Travelli, who, between 13 00:00:51,560 --> 00:00:54,960 Speaker 1: them have merely clocked up fifty years of experience in 14 00:00:55,040 --> 00:00:58,800 Speaker 1: this restaurant. Sean, if I were to ask you to 15 00:00:58,880 --> 00:01:02,440 Speaker 1: introduce Joseph of Ellie, how would you introduce him? Well, 16 00:01:02,520 --> 00:01:05,640 Speaker 1: Joseph is one of my best friends. I've worked with 17 00:01:05,720 --> 00:01:10,600 Speaker 1: him for twenty plus years. And how would you introduce Sean? 18 00:01:11,680 --> 00:01:14,680 Speaker 1: You have to say she's one of your best friends. 19 00:01:14,760 --> 00:01:22,240 Speaker 1: Actually say I don't know Sean very well? How dare you? So? 20 00:01:22,400 --> 00:01:27,720 Speaker 1: There were cheers Okay, Champagne, this is the first for me. 21 00:01:27,880 --> 00:01:29,760 Speaker 1: At the beginning of this interview might be better than 22 00:01:29,800 --> 00:01:31,480 Speaker 1: the end, or maybe the end would be better at 23 00:01:31,520 --> 00:01:37,520 Speaker 1: the beginning, in terms of process and in terms of 24 00:01:38,040 --> 00:01:43,000 Speaker 1: how a restaurant works, how does a menu get written? 25 00:01:43,040 --> 00:01:45,240 Speaker 1: Do whatever we can both talk about. I think we have. 26 00:01:45,600 --> 00:01:49,160 Speaker 1: What we would encourage chefsidy when we employ them is 27 00:01:49,200 --> 00:01:52,000 Speaker 1: to have a constant dialogue about food. So from the 28 00:01:52,040 --> 00:01:54,520 Speaker 1: minute I get up in the morning, I would cycle 29 00:01:54,600 --> 00:01:57,920 Speaker 1: to work, go straight to the pool, and for that 30 00:01:58,040 --> 00:02:00,600 Speaker 1: half an hour where I'm just swimming my lengths, I 31 00:02:00,680 --> 00:02:03,880 Speaker 1: just think about the menu. I think who's working, what's 32 00:02:03,880 --> 00:02:07,080 Speaker 1: the weather like? It's a scorcher, is it cold? You know? 33 00:02:07,160 --> 00:02:10,320 Speaker 1: And no one can interrupt me because I'm just swimming 34 00:02:10,360 --> 00:02:12,480 Speaker 1: up and down. So basically I can get the menu 35 00:02:12,520 --> 00:02:16,160 Speaker 1: in my head thinking about all those nuances of a 36 00:02:16,160 --> 00:02:21,880 Speaker 1: balanced menu, color, obviously seasonality. And I remember once writing 37 00:02:21,880 --> 00:02:24,040 Speaker 1: a menu in in the early days at the River Cafe, 38 00:02:24,120 --> 00:02:26,639 Speaker 1: and I remember Ruthie saying to me, every person who 39 00:02:26,639 --> 00:02:28,799 Speaker 1: comes to River Cafe is coming for a different reason, 40 00:02:29,320 --> 00:02:31,800 Speaker 1: but there's many people who are coming to celebration. So 41 00:02:31,880 --> 00:02:36,480 Speaker 1: one person's working lunch is someone else's wedding, anniversary or birthday, 42 00:02:36,919 --> 00:02:40,000 Speaker 1: and so to write a menu that considers all those things, 43 00:02:40,440 --> 00:02:42,320 Speaker 1: it's a real skill because if you're if you're eating 44 00:02:42,320 --> 00:02:44,760 Speaker 1: out seven days a week, you don't want to eat 45 00:02:44,800 --> 00:02:46,799 Speaker 1: the same way as if you've saved up to come 46 00:02:46,840 --> 00:02:50,280 Speaker 1: here and this is your big day. So you need 47 00:02:50,360 --> 00:02:52,720 Speaker 1: to write a menu that thinks of all of that. 48 00:02:53,120 --> 00:02:56,960 Speaker 1: The fussy eater, the celebratory eater. Do you think about 49 00:02:57,000 --> 00:02:59,440 Speaker 1: it when you're swimming every day? I don't swim every 50 00:02:59,480 --> 00:03:04,160 Speaker 1: day anymore. I used to, um, I think about it 51 00:03:04,200 --> 00:03:07,280 Speaker 1: cycling in, And when I'm writing the menu, I always 52 00:03:07,320 --> 00:03:09,880 Speaker 1: think about Yes, it's the balance on one line of 53 00:03:09,919 --> 00:03:13,680 Speaker 1: a dish, you know, like Chilian lemon or whatever, and 54 00:03:13,720 --> 00:03:16,200 Speaker 1: the colors, and then the balance on the menu. And 55 00:03:16,240 --> 00:03:18,280 Speaker 1: then there'll be a soux chef on that shift. He'll 56 00:03:18,280 --> 00:03:21,120 Speaker 1: be working with us, So while we're writing the menu, 57 00:03:21,160 --> 00:03:23,880 Speaker 1: they're manning the kitchen and making sure that the prep 58 00:03:24,000 --> 00:03:27,040 Speaker 1: is done, you know, checking this and that, dealing with 59 00:03:27,040 --> 00:03:29,880 Speaker 1: the fish suppliers phoning up and the butcher's phoning and people. 60 00:03:30,120 --> 00:03:33,079 Speaker 1: You know, there's many calls coming in about because we're 61 00:03:33,120 --> 00:03:36,520 Speaker 1: working with the seasonality and we're only cooking what's reflected 62 00:03:36,520 --> 00:03:39,240 Speaker 1: in the market. You know, if there's no scollops, we 63 00:03:39,280 --> 00:03:40,840 Speaker 1: won't put them on the menu. It's not like we've 64 00:03:40,880 --> 00:03:42,800 Speaker 1: got a three month menu where we have scollops on 65 00:03:42,840 --> 00:03:45,960 Speaker 1: every day. If there's no cavalon ero and the you know, 66 00:03:46,320 --> 00:03:49,880 Speaker 1: everything reflects the market. I always like to call on 67 00:03:49,920 --> 00:03:53,720 Speaker 1: my way in or the night before as probably really frustrating, 68 00:03:53,800 --> 00:03:56,600 Speaker 1: but to kind of know what you have. You know 69 00:03:56,680 --> 00:03:58,760 Speaker 1: that you have in your head that you have Langston 70 00:03:59,080 --> 00:04:01,560 Speaker 1: but you don't have so you have Sea Best but 71 00:04:01,720 --> 00:04:04,960 Speaker 1: you don't have to. You can then start planning, you know. 72 00:04:05,200 --> 00:04:13,200 Speaker 1: I think how that goes. I think one of the 73 00:04:13,240 --> 00:04:17,480 Speaker 1: things that both of you is that you are incredibly 74 00:04:17,520 --> 00:04:20,760 Speaker 1: patient with new chefs. I do. I think you are. 75 00:04:21,360 --> 00:04:24,479 Speaker 1: I've always tried to if ever I was to tell 76 00:04:24,520 --> 00:04:26,920 Speaker 1: someone off in the kitchen, I would always try and 77 00:04:26,960 --> 00:04:29,279 Speaker 1: make sure that it it was never a personal would only 78 00:04:29,320 --> 00:04:31,560 Speaker 1: be like to do with what they've done. I take 79 00:04:32,320 --> 00:04:34,960 Speaker 1: a lot of pride and not being aggressive chef, never 80 00:04:35,000 --> 00:04:37,800 Speaker 1: really raising my voice and people some people want to 81 00:04:37,839 --> 00:04:40,000 Speaker 1: see you behave like that in the kitchen because I 82 00:04:40,040 --> 00:04:42,040 Speaker 1: think that's what head chef would do. And I just 83 00:04:42,080 --> 00:04:44,760 Speaker 1: think I refuse to do that that's not her roll 84 00:04:44,800 --> 00:04:47,280 Speaker 1: and never do that. Take a lot of pride in it, 85 00:04:47,720 --> 00:04:53,200 Speaker 1: and you're a brilliant boss. Just like it's just so 86 00:04:53,680 --> 00:04:58,000 Speaker 1: focused on everyone being in the right zone all the time, 87 00:04:58,040 --> 00:05:01,080 Speaker 1: which is so important. Is importan alton as being clean 88 00:05:01,160 --> 00:05:03,320 Speaker 1: and washed down. We always say that, don't we. Being 89 00:05:03,320 --> 00:05:05,880 Speaker 1: in a professional kitchen is I always liken it to 90 00:05:06,080 --> 00:05:08,320 Speaker 1: being on the West End doing two shows a day, 91 00:05:08,360 --> 00:05:11,200 Speaker 1: because you've got two non negotiable deadlines a day where 92 00:05:11,240 --> 00:05:14,240 Speaker 1: you have to be ready and ready to go. And 93 00:05:14,320 --> 00:05:17,039 Speaker 1: so when I opened the door to come down into 94 00:05:17,120 --> 00:05:21,200 Speaker 1: the kitchen and I've got my chef's outfit on, and 95 00:05:21,279 --> 00:05:24,120 Speaker 1: I'm always comes straight into my professional persona. So I'm 96 00:05:24,200 --> 00:05:27,840 Speaker 1: like morning morning everyone. Morning. I think of morning to everybody, 97 00:05:27,960 --> 00:05:30,279 Speaker 1: and I like boil myself up by my good morning 98 00:05:30,320 --> 00:05:32,760 Speaker 1: nous and then to have a feeling of good will 99 00:05:33,120 --> 00:05:36,799 Speaker 1: and that really does perpetuate teamwork and respect for working 100 00:05:36,839 --> 00:05:40,440 Speaker 1: environment that I take really really seriously. Also the building 101 00:05:40,480 --> 00:05:42,159 Speaker 1: as well. You know we haven't talked about the building. 102 00:05:42,200 --> 00:05:44,520 Speaker 1: I mean it's just like the room and the kitchen 103 00:05:44,600 --> 00:05:47,480 Speaker 1: being in the room, so it's just got this lovely 104 00:05:47,760 --> 00:05:50,640 Speaker 1: feeling of calm, you know, and after twenty two years 105 00:05:50,640 --> 00:05:53,000 Speaker 1: whatever it is of going into it every morning, opened 106 00:05:53,040 --> 00:05:55,240 Speaker 1: the door and just think, oh, this is just you know, 107 00:05:55,320 --> 00:05:57,880 Speaker 1: this is for me, for us at home, but it's 108 00:05:57,880 --> 00:06:01,280 Speaker 1: also just it's impeccable. If I come in the morning, 109 00:06:01,720 --> 00:06:03,560 Speaker 1: this is like ever so slightly topical. But if I 110 00:06:03,560 --> 00:06:05,120 Speaker 1: come in the morning and someone's left a bottle of 111 00:06:05,120 --> 00:06:07,400 Speaker 1: wine I haven't finished on table one, you know, it 112 00:06:07,480 --> 00:06:15,640 Speaker 1: really annoys me because it's just sounds okay. Also, you 113 00:06:15,680 --> 00:06:18,400 Speaker 1: should be able to from the table. Table one is 114 00:06:18,480 --> 00:06:22,200 Speaker 1: right in the kitchen. Table twelve is literally in the kitchen, 115 00:06:22,240 --> 00:06:24,880 Speaker 1: and in theory you should be able to walk into 116 00:06:24,920 --> 00:06:27,400 Speaker 1: the kitchen at any moment. I mean, don't try it 117 00:06:27,400 --> 00:06:30,280 Speaker 1: at home. And there's nothing hidden. Everything is fully on 118 00:06:30,320 --> 00:06:33,240 Speaker 1: the show, so there's nothing dodgy going on behind the scenes, 119 00:06:33,360 --> 00:06:36,200 Speaker 1: everything in which the ruthie's a real stickler for, like 120 00:06:36,240 --> 00:06:39,040 Speaker 1: make sure the bin the get rid of that bin. 121 00:06:39,160 --> 00:06:41,200 Speaker 1: And I love it when someone comes into the kitchen 122 00:06:41,240 --> 00:06:43,159 Speaker 1: they say show me the kitchen and they just go, 123 00:06:43,600 --> 00:06:47,200 Speaker 1: this is it. There's something else like downstairs that this is. 124 00:06:59,760 --> 00:07:02,120 Speaker 1: I'd think I looked after you on your first day 125 00:07:02,480 --> 00:07:05,920 Speaker 1: massively and then we both worked our way up through 126 00:07:05,960 --> 00:07:08,760 Speaker 1: the River Cafe kitchen together, so we became friends really 127 00:07:08,800 --> 00:07:11,320 Speaker 1: like that. I remember once being on the cold section 128 00:07:11,320 --> 00:07:13,800 Speaker 1: with Joseph and saying, how much oil do you think 129 00:07:14,560 --> 00:07:17,320 Speaker 1: we will like on this dish? We were, you know, 130 00:07:17,440 --> 00:07:20,000 Speaker 1: we had a comraderie, and then we were on our 131 00:07:20,000 --> 00:07:22,240 Speaker 1: same journey all the way up to the top, to 132 00:07:22,360 --> 00:07:24,640 Speaker 1: the point now that I get to basically work with 133 00:07:24,680 --> 00:07:28,080 Speaker 1: my best friend, because I hadn't say to chefs, especially 134 00:07:28,600 --> 00:07:31,280 Speaker 1: sometimes I say it when a chef has been fear 135 00:07:31,320 --> 00:07:34,520 Speaker 1: for a while and it's kind of slightly impatient with 136 00:07:34,600 --> 00:07:37,400 Speaker 1: a very very young chef has just started. I said, 137 00:07:37,480 --> 00:07:40,120 Speaker 1: you remember your first day, you know, it's like remembering 138 00:07:40,160 --> 00:07:43,200 Speaker 1: your first kiss. Can you remember your first day here? 139 00:07:43,520 --> 00:07:46,440 Speaker 1: Either of you? Oh gosh, absolutely? What was it like? 140 00:07:46,920 --> 00:07:51,880 Speaker 1: I was terrifying was I here? So Rose was there. 141 00:07:51,920 --> 00:07:56,120 Speaker 1: I remember the whole process of arriving. Wrote a letter 142 00:07:56,200 --> 00:07:58,720 Speaker 1: and gave it to Rose, incredibly nervous when I had 143 00:07:58,800 --> 00:08:01,120 Speaker 1: lunch and she invited me to come the following week 144 00:08:01,200 --> 00:08:05,000 Speaker 1: to work. And yeah, you were away that week and 145 00:08:05,280 --> 00:08:08,840 Speaker 1: I was just terrified, to be honest, until you came back. 146 00:08:09,520 --> 00:08:12,840 Speaker 1: And then you made me a cup of tea and 147 00:08:12,880 --> 00:08:14,840 Speaker 1: I thought, Okay, I think I can get up with this. 148 00:08:14,920 --> 00:08:16,720 Speaker 1: But I was the first week. I was like in 149 00:08:16,800 --> 00:08:20,640 Speaker 1: awe and so scared. I remember leaving and just thinking like, okay, 150 00:08:20,840 --> 00:08:23,040 Speaker 1: I'm okay, I've got through another day. It was literally 151 00:08:23,120 --> 00:08:25,360 Speaker 1: day by day. But I'm sure you know that is 152 00:08:25,400 --> 00:08:28,720 Speaker 1: the same for anyone in a You know, I wanted 153 00:08:28,720 --> 00:08:31,040 Speaker 1: to work here for a couple of years at that point, 154 00:08:31,120 --> 00:08:33,360 Speaker 1: and it just meant so much I could barely cope 155 00:08:33,360 --> 00:08:36,840 Speaker 1: with it. Did you remember yours your first day? I 156 00:08:36,880 --> 00:08:41,160 Speaker 1: remember meeting Rose on my first day and she said 157 00:08:41,400 --> 00:08:45,160 Speaker 1: something I always quote still said, I'll teach you to 158 00:08:45,240 --> 00:08:47,920 Speaker 1: slice a piece of prisciuto the perfect thickness. I'll teach 159 00:08:47,920 --> 00:08:51,480 Speaker 1: you to cook pelotti beans perfectly. I'll teach you the 160 00:08:51,559 --> 00:08:55,800 Speaker 1: art of simple cooking. And I remember thinking that sounds easy, 161 00:08:57,520 --> 00:09:00,319 Speaker 1: But actually that is the essence of the river, isn't it. 162 00:09:00,480 --> 00:09:03,600 Speaker 1: Simplicity and the understanding of simplicity, which, as I've worked 163 00:09:03,600 --> 00:09:06,800 Speaker 1: with Ruthie over the years, I've never understood it more 164 00:09:06,880 --> 00:09:11,880 Speaker 1: than watching you and how you take one thing more away. 165 00:09:12,200 --> 00:09:15,719 Speaker 1: But were you scared? Yeah, definitely, And what was still here? 166 00:09:15,760 --> 00:09:18,280 Speaker 1: It was the fear that you could do something wrong 167 00:09:18,320 --> 00:09:21,240 Speaker 1: if someone would tell you. All For I think maybe 168 00:09:21,280 --> 00:09:25,480 Speaker 1: twenty years ago, when I was younger, chef kitchens, even 169 00:09:25,480 --> 00:09:27,560 Speaker 1: though the River Cafe wasn't like that, having come through 170 00:09:27,600 --> 00:09:33,199 Speaker 1: London kitchens and then being quite hierarchical and aggressive and 171 00:09:33,840 --> 00:09:36,360 Speaker 1: well dominated, I really, you know, to go somewhere as 172 00:09:36,400 --> 00:09:39,480 Speaker 1: Revere River Cafe, the preconception would be more of that. 173 00:09:39,920 --> 00:09:41,880 Speaker 1: But as I was going along my journey, I was 174 00:09:42,120 --> 00:09:45,280 Speaker 1: becoming more sure of what I didn't like. So when 175 00:09:45,280 --> 00:09:47,920 Speaker 1: I arrived at the River Cafe and met two women 176 00:09:47,960 --> 00:09:50,200 Speaker 1: that I was like, Wow, this this is like a 177 00:09:50,240 --> 00:09:52,880 Speaker 1: life goal here, you know, and then you could pursue 178 00:09:52,880 --> 00:09:56,280 Speaker 1: your own values as we went up the ladder. Are 179 00:09:56,280 --> 00:09:58,240 Speaker 1: the things that were really important to us as you 180 00:09:58,480 --> 00:10:02,320 Speaker 1: became more of a manager. I suppose absolutely right. This 181 00:10:02,440 --> 00:10:06,960 Speaker 1: interesting about how immediate your performances judged in the restaurant. 182 00:10:07,679 --> 00:10:09,600 Speaker 1: Chefs the judge as soon as they walk into the kitchen. 183 00:10:09,960 --> 00:10:12,280 Speaker 1: I mean, you can judge a chef by the the 184 00:10:12,360 --> 00:10:15,800 Speaker 1: chef's trousers they were even or if they're come in 185 00:10:15,880 --> 00:10:19,319 Speaker 1: the jacket that's not clean or tied neatly. And how 186 00:10:19,320 --> 00:10:22,280 Speaker 1: you present yourself before you've even picked up your knife, 187 00:10:22,320 --> 00:10:25,760 Speaker 1: which people are judging you by your knife quietly, even 188 00:10:25,760 --> 00:10:28,560 Speaker 1: though I don't believe in the what your knife says 189 00:10:28,600 --> 00:10:30,800 Speaker 1: about you, per say, But a lot of chefs will 190 00:10:31,000 --> 00:10:32,960 Speaker 1: just have a little look at someone's knife before they've 191 00:10:32,960 --> 00:10:36,640 Speaker 1: even chopped anything. Did you start being so afraid? How 192 00:10:36,679 --> 00:10:42,360 Speaker 1: long did it take two years ago or just after 193 00:10:42,440 --> 00:10:45,559 Speaker 1: two years? About two years to settling? What do you 194 00:10:45,600 --> 00:10:47,720 Speaker 1: think there was? I think what? Because what the River 195 00:10:47,760 --> 00:10:50,360 Speaker 1: Cafe does. We write the menu every day, twice a 196 00:10:50,440 --> 00:10:54,240 Speaker 1: day for lunch and dinner, and so it's very unique. 197 00:10:54,640 --> 00:10:57,960 Speaker 1: When I worked in for example, Bluebird, I was the 198 00:10:58,040 --> 00:11:00,520 Speaker 1: queen of Mason Plus and we would do and so 199 00:11:00,559 --> 00:11:02,840 Speaker 1: when you say about music plus, it means you have 200 00:11:02,880 --> 00:11:05,839 Speaker 1: to have your breath, all your vegetables and stuff done 201 00:11:06,440 --> 00:11:08,800 Speaker 1: for you know, for the like in the River Cafe, 202 00:11:09,320 --> 00:11:12,160 Speaker 1: we have have vegetables done just for lunch, and most 203 00:11:12,240 --> 00:11:14,600 Speaker 1: things we do to order. So if we have parsley, 204 00:11:14,679 --> 00:11:17,040 Speaker 1: we'll chopped parsty to order, and we chopped garlic to order, 205 00:11:17,040 --> 00:11:18,720 Speaker 1: and we do everything to orders as fresh as it 206 00:11:18,760 --> 00:11:22,040 Speaker 1: could be. When I worked in Bluebird, I had the 207 00:11:22,120 --> 00:11:25,360 Speaker 1: whole fridge stock for the week. So when I started 208 00:11:25,360 --> 00:11:27,880 Speaker 1: at the River Cafe. I was like, you're mad, how 209 00:11:27,920 --> 00:11:30,280 Speaker 1: can you do everything to order that? This is a 210 00:11:30,360 --> 00:11:32,560 Speaker 1: recipe for disaster. I'm the queen of muse on Plus. 211 00:11:32,640 --> 00:11:36,160 Speaker 1: You know when a new chef comes, when you've interviewed 212 00:11:36,240 --> 00:11:38,360 Speaker 1: someone and you know, I used to say, what books 213 00:11:38,400 --> 00:11:42,240 Speaker 1: do you read? Michelle Rue used to say, make me 214 00:11:42,280 --> 00:11:45,839 Speaker 1: an omelet? But what do you look for in terms 215 00:11:45,880 --> 00:11:49,800 Speaker 1: of somebody coming for a job here? If we interview 216 00:11:49,800 --> 00:11:52,079 Speaker 1: people together, that we try and put them off because 217 00:11:52,080 --> 00:11:55,120 Speaker 1: some people come with they have maybe a law degree 218 00:11:55,200 --> 00:11:58,120 Speaker 1: or they've done a degree in dark medicine. We have 219 00:11:58,520 --> 00:12:01,600 Speaker 1: and we're like, okay, so you know, you have to 220 00:12:01,640 --> 00:12:04,040 Speaker 1: stand up for a living. You know, you have to 221 00:12:04,040 --> 00:12:07,400 Speaker 1: work nights, you have to work weekends. It's shift work. 222 00:12:07,880 --> 00:12:09,880 Speaker 1: If you love cooking, you can always cook at home. 223 00:12:10,000 --> 00:12:12,440 Speaker 1: And then if you're really, really, really really really set 224 00:12:12,480 --> 00:12:14,880 Speaker 1: on it, then you know, because some people you think, 225 00:12:14,960 --> 00:12:16,920 Speaker 1: my god, you could earn the fortune being a lawyer. 226 00:12:17,360 --> 00:12:19,640 Speaker 1: I look for people that I think will fit into 227 00:12:19,679 --> 00:12:22,079 Speaker 1: the team because if someone wants to learn, we can 228 00:12:22,080 --> 00:12:25,880 Speaker 1: teach you anyone to cook. But going back, what actually 229 00:12:26,760 --> 00:12:29,760 Speaker 1: made you want to be a chef? I didn't study it, 230 00:12:30,280 --> 00:12:33,560 Speaker 1: but I grew up having long summer holidays in Italy, 231 00:12:34,520 --> 00:12:38,120 Speaker 1: and my grandmother started cooking before we got up, and 232 00:12:38,160 --> 00:12:39,920 Speaker 1: I slept in a room where the only window was 233 00:12:39,920 --> 00:12:42,199 Speaker 1: to the kitchen. There wasn't a window to the outside, 234 00:12:42,440 --> 00:12:43,960 Speaker 1: so I think it was kind of they had to 235 00:12:43,960 --> 00:12:45,960 Speaker 1: pass through the kitchen to get through. There was no 236 00:12:46,120 --> 00:12:48,200 Speaker 1: I was actually not you know, there was no outdoor window. 237 00:12:48,240 --> 00:12:51,440 Speaker 1: There was just a hatch to the cooker and NONEA 238 00:12:51,480 --> 00:12:54,000 Speaker 1: was impatient for us to wake up so she could 239 00:12:54,040 --> 00:12:56,000 Speaker 1: be with her grandkids. That should open the thing and 240 00:12:56,320 --> 00:13:00,200 Speaker 1: put cups of like sweet coffee and you know, do 241 00:13:00,280 --> 00:13:03,040 Speaker 1: everything to wake us. So that's how it got in me. 242 00:13:03,160 --> 00:13:05,000 Speaker 1: But I didn't realize that I could make it into 243 00:13:05,000 --> 00:13:08,679 Speaker 1: a career. I got a job washing up in the 244 00:13:08,800 --> 00:13:12,000 Speaker 1: kitchen with a for a guy called Chris, who's a 245 00:13:12,040 --> 00:13:16,120 Speaker 1: dear friend, and one day he m burned himself so 246 00:13:16,240 --> 00:13:18,120 Speaker 1: badly had to go to hospital and I was left 247 00:13:18,160 --> 00:13:20,480 Speaker 1: to make Sunday lunch and I just loved it. And 248 00:13:20,520 --> 00:13:23,000 Speaker 1: I think that's when I thought, Okay, I could I 249 00:13:23,040 --> 00:13:26,160 Speaker 1: could really enjoy this, and what about you. My mom 250 00:13:26,640 --> 00:13:30,080 Speaker 1: was a really brilliant cook, and really in the eighties 251 00:13:30,120 --> 00:13:33,080 Speaker 1: she was a sort of Robert Carrier generation, and I 252 00:13:33,160 --> 00:13:35,720 Speaker 1: aspired to where she was coming from. Probably you know 253 00:13:35,760 --> 00:13:40,360 Speaker 1: that French influence. And my parents were real um, you know, 254 00:13:40,440 --> 00:13:43,920 Speaker 1: the gastronomic in the seventies eighties, and I was fortunate 255 00:13:44,000 --> 00:13:46,480 Speaker 1: enough to travel and eat well. And then as I 256 00:13:46,520 --> 00:13:49,840 Speaker 1: became older, I read cookbooks like literally, like there were novels. 257 00:13:50,440 --> 00:13:52,800 Speaker 1: I don't haven't read the classics, but I've read the 258 00:13:52,800 --> 00:13:58,960 Speaker 1: classics and cookbooks, and then I well, I probably, I mean, 259 00:13:59,080 --> 00:14:01,800 Speaker 1: I've read my Italian repertoire, but the ones that really 260 00:14:01,840 --> 00:14:03,679 Speaker 1: got me into cooking when I was young, I loved 261 00:14:03,960 --> 00:14:06,440 Speaker 1: reading the French ones. I loved the Rue Brothers. But 262 00:14:06,679 --> 00:14:10,719 Speaker 1: you know, Sophie Griggson, But did you read Richard only 263 00:14:10,800 --> 00:14:14,120 Speaker 1: or not? I didn't have more America Elizabeth David or 264 00:14:14,160 --> 00:14:17,400 Speaker 1: not much Elizabeth David. Yeah. I wanted to be a chef, 265 00:14:18,440 --> 00:14:21,080 Speaker 1: but my parents would not entertain the idea. And obviously 266 00:14:21,080 --> 00:14:22,840 Speaker 1: I was being such a good person. I just did 267 00:14:22,840 --> 00:14:25,800 Speaker 1: what they said. So I went off to university and 268 00:14:25,880 --> 00:14:28,960 Speaker 1: then I became a chef after I had graduated, much 269 00:14:29,000 --> 00:14:32,320 Speaker 1: against everyone else's you know, what they thought was a 270 00:14:32,320 --> 00:14:35,600 Speaker 1: good idea, and just work my way up from the bottom. 271 00:14:35,680 --> 00:14:39,360 Speaker 1: Then aged twenty two, I started, did you Yeah, and 272 00:14:39,400 --> 00:14:44,040 Speaker 1: you had to overcome your parents disapproval took a while, 273 00:14:45,640 --> 00:14:48,280 Speaker 1: and then your father, I know it was so fiercely 274 00:14:48,320 --> 00:14:51,640 Speaker 1: proud of being a chef. He was yeah, yeah, he 275 00:14:51,720 --> 00:14:55,880 Speaker 1: definitely was a chef, but also a chef who took 276 00:14:55,880 --> 00:15:14,040 Speaker 1: the River Cafe and moved it forward. So you know, 277 00:15:14,160 --> 00:15:17,080 Speaker 1: we've talked about both of you being interviewed by Rose 278 00:15:17,240 --> 00:15:19,840 Speaker 1: or in all of her in love with her, as 279 00:15:20,080 --> 00:15:23,560 Speaker 1: you know we were. People often ask me, they say, 280 00:15:23,720 --> 00:15:27,360 Speaker 1: how did the River Cafe survive a fire? What would 281 00:15:27,360 --> 00:15:31,520 Speaker 1: happen if two of your great Shana Joseph left, What 282 00:15:31,560 --> 00:15:34,560 Speaker 1: would happen if you had something happened, and how would 283 00:15:34,560 --> 00:15:37,760 Speaker 1: you get through it? And I say, well, the worst 284 00:15:37,840 --> 00:15:40,480 Speaker 1: thing that ever could have happened, the most imaginable thing 285 00:15:40,520 --> 00:15:43,360 Speaker 1: that could have ever happened. I'm gonna start to cry. 286 00:15:43,400 --> 00:15:48,120 Speaker 1: It was Rose dying, that Rose left us, and if 287 00:15:48,120 --> 00:15:52,240 Speaker 1: we could get through that, then we could almost do anything, 288 00:15:52,440 --> 00:15:55,360 Speaker 1: because it was a lot, and she was not only 289 00:15:56,280 --> 00:15:58,640 Speaker 1: she don't really died, but she was sick and we 290 00:15:58,680 --> 00:16:01,960 Speaker 1: went through different stages of that illness. And we don't 291 00:16:01,960 --> 00:16:04,840 Speaker 1: have to focus on her death. Can focus on her life. 292 00:16:04,840 --> 00:16:07,040 Speaker 1: What was she like? When I think about Rose, I 293 00:16:07,040 --> 00:16:10,680 Speaker 1: think about was she was? Really she was very different 294 00:16:10,840 --> 00:16:12,960 Speaker 1: to you in many ways, wasn't she like you know, 295 00:16:13,000 --> 00:16:15,040 Speaker 1: of course this is probably the secret of a good 296 00:16:15,040 --> 00:16:19,360 Speaker 1: working relationship. But she was an avid gardener, wasn't she. 297 00:16:19,600 --> 00:16:22,680 Speaker 1: The garden was something she was very the vegetable garden. 298 00:16:22,840 --> 00:16:26,760 Speaker 1: She had encyclopedic knowledge of plants, which was you know, 299 00:16:26,840 --> 00:16:29,480 Speaker 1: she encouraged us to think about the River Cafe Garden 300 00:16:30,480 --> 00:16:33,760 Speaker 1: with only having an edible for every single plant in 301 00:16:33,760 --> 00:16:36,280 Speaker 1: the River Cafe gardens edible and she was very proud 302 00:16:36,280 --> 00:16:38,680 Speaker 1: of that. The other thing I think of when I 303 00:16:38,680 --> 00:16:41,280 Speaker 1: think of Roses is vin Italy. How I was lucky 304 00:16:41,360 --> 00:16:44,280 Speaker 1: enough to go to Vinitaly with her. Like soin Italy 305 00:16:44,360 --> 00:16:46,960 Speaker 1: is a big wine tasting where you go for a 306 00:16:47,320 --> 00:16:48,920 Speaker 1: I mean, you could go for a week, you may 307 00:16:48,960 --> 00:16:52,920 Speaker 1: never come back. Probably goes two days is perfect. And 308 00:16:53,000 --> 00:16:56,360 Speaker 1: we'd go and we try I don't know, fifties wines 309 00:16:56,400 --> 00:16:59,120 Speaker 1: and they maybe maybe that's the exaggeration, but a lot 310 00:16:59,160 --> 00:17:02,920 Speaker 1: of wine, and towards the afternoon, Roses get a little 311 00:17:02,920 --> 00:17:05,639 Speaker 1: bit like, you know, the pallett is starting to fade. 312 00:17:06,440 --> 00:17:09,439 Speaker 1: Let's go into Verona and getting a pair of TiVo 313 00:17:09,640 --> 00:17:11,920 Speaker 1: and sit in the square and watch the world go by, 314 00:17:12,080 --> 00:17:14,520 Speaker 1: and and go, let's go and eat a cake here, 315 00:17:14,640 --> 00:17:19,280 Speaker 1: and and that appetite for for that sort of hedonistic cheffing, 316 00:17:19,400 --> 00:17:23,439 Speaker 1: which was you know, really fun as well. That's that's 317 00:17:23,480 --> 00:17:25,720 Speaker 1: why I would remember her. What do you think about 318 00:17:25,720 --> 00:17:30,480 Speaker 1: when you think about Rose. I've got no idea what 319 00:17:30,600 --> 00:17:33,040 Speaker 1: kind of chef i'd be without Rose, what kind of 320 00:17:33,040 --> 00:17:36,800 Speaker 1: cook cook i'd be even home, let alone in a restaurant. 321 00:17:36,800 --> 00:17:39,480 Speaker 1: I don't even know where to start, you know. As fortunate, 322 00:17:39,520 --> 00:17:42,280 Speaker 1: I had an Italian grandmother who also taught me a 323 00:17:42,320 --> 00:17:44,000 Speaker 1: lot of things. But I came to the River Cafe, 324 00:17:44,119 --> 00:17:46,840 Speaker 1: Rose taught me, retaught me how to make tomatoes. Source 325 00:17:47,400 --> 00:17:50,560 Speaker 1: just feel very lucky to have sat literally holding on 326 00:17:50,600 --> 00:17:54,240 Speaker 1: their april drings, probably being a bit annoying and trying 327 00:17:54,280 --> 00:17:57,280 Speaker 1: to take it in. And I suppose a part of 328 00:17:57,320 --> 00:17:59,639 Speaker 1: it as well, particularly in the early days, was trying 329 00:17:59,680 --> 00:18:02,400 Speaker 1: to please her, impress her. You know, I think loads 330 00:18:02,400 --> 00:18:04,239 Speaker 1: of people say this, it's so true. It's just like 331 00:18:04,680 --> 00:18:07,000 Speaker 1: three nice words from Rose could like get you through 332 00:18:07,560 --> 00:18:10,800 Speaker 1: half a year, and so looking for that an awful 333 00:18:10,840 --> 00:18:14,879 Speaker 1: lot and just enjoying it so much being here cooking 334 00:18:14,920 --> 00:18:17,080 Speaker 1: with you and her people away say, oh, you give 335 00:18:17,160 --> 00:18:20,680 Speaker 1: up so much being a chef, especially your twenties. What 336 00:18:20,720 --> 00:18:23,879 Speaker 1: you can't come to the concert on Saturday night? You know, 337 00:18:23,880 --> 00:18:25,959 Speaker 1: I wouldn't, didn't want to be anywhere else. I mean, 338 00:18:26,000 --> 00:18:29,439 Speaker 1: you're kidding me. I remember one time we had a 339 00:18:29,520 --> 00:18:32,760 Speaker 1: huge lunch in Tuscany and then we drove to Pierre 340 00:18:32,800 --> 00:18:35,040 Speaker 1: Monte and we went out to dinner and there was 341 00:18:35,480 --> 00:18:39,800 Speaker 1: I remember there was again a grand dinner, and I said, 342 00:18:39,880 --> 00:18:42,880 Speaker 1: next year. I remember when the fifth course came out, 343 00:18:43,280 --> 00:18:49,640 Speaker 1: I just started to cry, literally started, I can't take this, Moore, 344 00:18:50,520 --> 00:18:53,200 Speaker 1: It's too much. And she was just you know, there 345 00:18:53,280 --> 00:18:56,160 Speaker 1: she was, come on Roger's, Rogerina. She used to call 346 00:18:56,240 --> 00:18:58,480 Speaker 1: me next time. There were so many She was very 347 00:18:58,560 --> 00:19:01,840 Speaker 1: much her own person, I think in terms of what 348 00:19:02,040 --> 00:19:05,040 Speaker 1: she chose to do, and fiercely loyal, fiercely proud. I 349 00:19:05,119 --> 00:19:06,520 Speaker 1: was saying, you know, we used to get into a 350 00:19:06,560 --> 00:19:10,000 Speaker 1: taxi in Paddington in the early early days and she 351 00:19:10,119 --> 00:19:12,399 Speaker 1: just said to the driver river Cafe, and I used today, 352 00:19:12,840 --> 00:19:15,960 Speaker 1: I hope this guy knows where the River Cafe days 353 00:19:16,040 --> 00:19:18,720 Speaker 1: going to be rude, and she was really just such 354 00:19:18,760 --> 00:19:23,119 Speaker 1: a character. So actually speaking of changes we've made and 355 00:19:23,160 --> 00:19:27,040 Speaker 1: the way we've grown, we did grow and the beginning 356 00:19:27,160 --> 00:19:29,960 Speaker 1: of lockdown, and I was wondering if you might like 357 00:19:30,040 --> 00:19:33,080 Speaker 1: to tell the story of how we reacted to a 358 00:19:33,160 --> 00:19:35,320 Speaker 1: closure which we didn't know it would be for weeks 359 00:19:35,400 --> 00:19:39,040 Speaker 1: or for months, and what is the story of Shop 360 00:19:39,119 --> 00:19:43,520 Speaker 1: the River Cafe. Well, we start we were all in 361 00:19:43,600 --> 00:19:48,120 Speaker 1: different places working remotely. Sean was stuck in Wales which 362 00:19:48,119 --> 00:19:50,960 Speaker 1: she couldn't leave. You were at yours, I was at 363 00:19:51,160 --> 00:19:54,439 Speaker 1: my house, and then we had a fridge full of 364 00:19:54,720 --> 00:19:58,600 Speaker 1: cheese and other things that I had to come in 365 00:19:58,640 --> 00:20:02,720 Speaker 1: and look after the from anything else. So we started 366 00:20:02,760 --> 00:20:05,679 Speaker 1: to see if we could sell them. We had a 367 00:20:05,760 --> 00:20:08,399 Speaker 1: lot of food that we were left with. It was 368 00:20:08,440 --> 00:20:11,600 Speaker 1: just criminal to see it, just you know, we couldn't 369 00:20:11,640 --> 00:20:14,240 Speaker 1: waste it, and we tried to. There was some amount 370 00:20:14,320 --> 00:20:17,200 Speaker 1: that you can we can give stuff to charity away, 371 00:20:17,240 --> 00:20:19,359 Speaker 1: but there's some sort of strict rules about what you 372 00:20:19,400 --> 00:20:22,639 Speaker 1: can and can't give and fresh food, and so because 373 00:20:22,680 --> 00:20:24,000 Speaker 1: we had no idea how long it was going to 374 00:20:24,080 --> 00:20:26,680 Speaker 1: go on for, so we kind of did some entrepreneurial 375 00:20:26,720 --> 00:20:29,640 Speaker 1: ideas to sort of empty the kitchen and then after 376 00:20:29,680 --> 00:20:33,399 Speaker 1: we've done that, Ruthie, who's like a voracious appetite for 377 00:20:34,640 --> 00:20:37,840 Speaker 1: never resting, was like, okay, right now we've got rid 378 00:20:37,880 --> 00:20:39,280 Speaker 1: of that, but hang on, what we're going to do 379 00:20:39,320 --> 00:20:42,600 Speaker 1: with ourselves. Yeah. I think what happened is that we 380 00:20:42,680 --> 00:20:45,720 Speaker 1: sat here in the private dining room and we thought 381 00:20:45,720 --> 00:20:47,440 Speaker 1: we're going to have to close this restaurant. We don't 382 00:20:47,440 --> 00:20:50,040 Speaker 1: know how long for. But we did have all these 383 00:20:50,600 --> 00:20:54,240 Speaker 1: ingredients and pastas and everything, and so that's what we thought. 384 00:20:54,280 --> 00:20:56,320 Speaker 1: We could sell the olive oil, we can sell the pasta, 385 00:20:56,480 --> 00:20:59,600 Speaker 1: and we would have an online business where we could 386 00:20:59,680 --> 00:21:01,919 Speaker 1: never the way we could sell it. And then I 387 00:21:01,960 --> 00:21:04,640 Speaker 1: think I think I made tomato sauce. There's a photograph 388 00:21:04,720 --> 00:21:07,879 Speaker 1: of me with seven jars of tomato. And then you 389 00:21:08,000 --> 00:21:11,760 Speaker 1: said that you thought, Joseph, that pesto would be possibility. 390 00:21:11,800 --> 00:21:14,800 Speaker 1: So I think we had tomato sauce and pesto, and 391 00:21:14,840 --> 00:21:19,560 Speaker 1: then and then we just added bit by bit, didn't we. 392 00:21:19,600 --> 00:21:22,040 Speaker 1: And then as it we realized it was as as 393 00:21:22,080 --> 00:21:25,680 Speaker 1: everyone in Lockdown was so keen to have something from 394 00:21:25,680 --> 00:21:28,680 Speaker 1: a restaurant. I think that was, you know, we were busy, 395 00:21:28,960 --> 00:21:31,919 Speaker 1: starting to become busier, but it culminated I think on 396 00:21:32,920 --> 00:21:37,280 Speaker 1: Mother's Day of the first the second one at one 397 00:21:37,280 --> 00:21:40,800 Speaker 1: of the lockdowns where we had so many orders that 398 00:21:40,840 --> 00:21:43,960 Speaker 1: we had to prep a thousand artichokes and we had 399 00:21:44,000 --> 00:21:46,600 Speaker 1: the boxes came in the floor to ceiling and it 400 00:21:46,640 --> 00:21:48,760 Speaker 1: took a whole day to prepare them. Because everything we 401 00:21:48,920 --> 00:21:50,679 Speaker 1: do it shop. The cafe is made at the River 402 00:21:50,760 --> 00:21:53,000 Speaker 1: Cafe by our River Cavery chefs, and it was like 403 00:21:54,200 --> 00:21:57,159 Speaker 1: we were and it was actually kind of cool to 404 00:21:57,200 --> 00:21:59,600 Speaker 1: see that we could actually pull that off, I think, 405 00:21:59,720 --> 00:22:01,680 Speaker 1: wasn't it. I think everyone really enjoyed. I think by 406 00:22:01,720 --> 00:22:04,240 Speaker 1: that stage of it, the team was ready to be 407 00:22:04,359 --> 00:22:06,800 Speaker 1: together and just to be doing something. It just felt 408 00:22:07,040 --> 00:22:09,560 Speaker 1: really good. We kept people in different teams since week, 409 00:22:09,600 --> 00:22:11,959 Speaker 1: so we didn't have everyone could be had bubbles. We 410 00:22:11,960 --> 00:22:14,359 Speaker 1: had bubbles. Yeah. What I found with the shop is 411 00:22:14,359 --> 00:22:16,880 Speaker 1: that's been such a learning curve because we've gone from 412 00:22:17,080 --> 00:22:20,160 Speaker 1: understanding how to cook and then we had the packaging 413 00:22:20,200 --> 00:22:21,560 Speaker 1: and then we were like, oh my god, the packaging 414 00:22:21,600 --> 00:22:24,480 Speaker 1: is leaking or someone's potatoes have fallen out of the box, 415 00:22:24,560 --> 00:22:27,359 Speaker 1: and so it was like, oh God, and how are 416 00:22:27,359 --> 00:22:29,600 Speaker 1: we going to solve this problem? So we were doing 417 00:22:29,840 --> 00:22:31,679 Speaker 1: problem solving and then we were like, okay, how can 418 00:22:31,720 --> 00:22:34,639 Speaker 1: we get this to a customer who wants it in Scotland? 419 00:22:34,760 --> 00:22:36,920 Speaker 1: And then we were throwing had the box packed and 420 00:22:37,040 --> 00:22:38,680 Speaker 1: we have all the stuff, And remember throwing off the 421 00:22:38,680 --> 00:22:42,280 Speaker 1: balconies if it broke to check out packaging materials with work. 422 00:22:42,960 --> 00:22:45,280 Speaker 1: I remember having the chefs and being you have these 423 00:22:45,359 --> 00:22:48,679 Speaker 1: little kind of lunch boxes, but they're filling them up 424 00:22:48,680 --> 00:22:50,760 Speaker 1: with food and saying you must just put this in 425 00:22:50,800 --> 00:22:52,920 Speaker 1: here as beautifully as if it was for a plate 426 00:22:52,960 --> 00:22:55,199 Speaker 1: in the restaurants, and when they open it's lovely, you know. 427 00:22:55,520 --> 00:22:56,879 Speaker 1: And then we put it all in and then I 428 00:22:56,920 --> 00:22:58,840 Speaker 1: saw the levy driver come and pick them up and 429 00:22:59,400 --> 00:23:03,600 Speaker 1: threw them over shoulder, and I just, oh no, it's 430 00:23:03,600 --> 00:23:07,720 Speaker 1: a really whole other world doing these podcasts. Advice was 431 00:23:07,760 --> 00:23:11,000 Speaker 1: given to me to always have a common question that 432 00:23:11,040 --> 00:23:15,919 Speaker 1: you asked everyone before we say goodbye on this afternoon, 433 00:23:15,960 --> 00:23:19,280 Speaker 1: what would be your comfort food? Do you have one 434 00:23:19,320 --> 00:23:21,920 Speaker 1: who hads to go first? I almost reckon that I 435 00:23:22,000 --> 00:23:27,439 Speaker 1: could answer, could maybe can you product, but just answer 436 00:23:27,520 --> 00:23:29,720 Speaker 1: to what's your comfort? I reckon you die the same 437 00:23:29,800 --> 00:23:35,160 Speaker 1: bread or pastor bad pastor. I mean I feel free 438 00:23:35,160 --> 00:23:38,639 Speaker 1: to answer for yourself. Slice of bread. What would you 439 00:23:38,640 --> 00:23:42,200 Speaker 1: put on the bread? Maybe nothing, nothing, but yeah maybe 440 00:23:42,240 --> 00:23:44,280 Speaker 1: not tested just a piece of bread if it was 441 00:23:44,320 --> 00:23:48,760 Speaker 1: like warm bread, I think maybe nothing. Yes, And you 442 00:23:49,119 --> 00:23:53,280 Speaker 1: know what shance comfort feel is. I've got a few choices, actually, 443 00:23:53,400 --> 00:23:59,320 Speaker 1: but maybe spaghetti botago. Maybe I say that because that's blank, 444 00:23:59,440 --> 00:24:01,800 Speaker 1: but that's a yeah, that's true. But I know that 445 00:24:01,840 --> 00:24:04,760 Speaker 1: you eat that when you're home alone, you know, And 446 00:24:04,800 --> 00:24:07,639 Speaker 1: that's your kind of treat for yourself. That's true. Okay, 447 00:24:07,640 --> 00:24:09,600 Speaker 1: now you can come and on each other. So yours 448 00:24:09,600 --> 00:24:13,359 Speaker 1: would be bread? Would your target? It's in my top 449 00:24:13,400 --> 00:24:18,359 Speaker 1: five four o four cheese any cheese, any cheese. So 450 00:24:18,480 --> 00:24:22,560 Speaker 1: bo target is dried. I mean it sounds really not 451 00:24:22,680 --> 00:24:25,560 Speaker 1: that appetizing. It's a it's a row of a of 452 00:24:25,560 --> 00:24:28,800 Speaker 1: a gray mullet, and it's a Sardinian specialty. Do you 453 00:24:28,840 --> 00:24:32,000 Speaker 1: just grate it into spaghetti? I mean generally, I think 454 00:24:32,280 --> 00:24:34,760 Speaker 1: people would probably use about a third of a stick 455 00:24:34,880 --> 00:24:37,480 Speaker 1: per person. I could eat a whole stick. I love it. 456 00:24:37,560 --> 00:24:39,360 Speaker 1: And then you put it into the spaghetti with lots 457 00:24:39,359 --> 00:24:42,480 Speaker 1: of olive oil, a little tiny one drop of lemon juice, 458 00:24:42,560 --> 00:24:48,119 Speaker 1: plenty of black pepper, Oh my god, making yourself hungry? Okay, 459 00:24:48,119 --> 00:24:50,480 Speaker 1: So Sean said that if you said there was nothing 460 00:24:50,480 --> 00:24:53,280 Speaker 1: on your bread, what would be on your pasta? And 461 00:24:53,280 --> 00:24:56,159 Speaker 1: what would the pasta? I think it would probably be 462 00:24:56,600 --> 00:24:59,840 Speaker 1: pasta with tomato. Thank you. Well, I can say that 463 00:25:00,119 --> 00:25:02,520 Speaker 1: I don't know what food is my comfort, but I 464 00:25:02,560 --> 00:25:05,280 Speaker 1: have to say a hundred percent YouTube are my comfort. 465 00:25:05,640 --> 00:25:13,440 Speaker 1: Thank you, stop me all thanks to visit the online 466 00:25:13,480 --> 00:25:16,680 Speaker 1: shop of The River Cafe. Go to shop the River 467 00:25:16,760 --> 00:25:23,560 Speaker 1: Cafe dot co dot uk. River Cafe Table four is 468 00:25:23,600 --> 00:25:26,080 Speaker 1: a production of I Heart Radio and Adam I Studios. 469 00:25:26,520 --> 00:25:29,280 Speaker 1: For more podcasts from I Heart Radio, visit the I 470 00:25:29,359 --> 00:25:32,560 Speaker 1: heart Radio app, Apple podcast, or wherever you listen to 471 00:25:32,600 --> 00:25:33,399 Speaker 1: your favorite shows.